Fresh Rhubarb Pie

Recipe by Lisa_Roy
READY IN: 40mins


  • pastry dough, for double-crust 9-inch pie
  • 1 12
    cups sugar
  • 2 12
    tablespoons cornstarch
  • 14
    teaspoon ground nutmeg
  • 12
    teaspoon orange rind, grated
  • 14
    cup orange juice
  • 2
    tablespoons butter or 2 tablespoons margarine
  • 4
    cups rhubarb, sliced


  • Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges.
  • Cover with plastic wrap, and chill until ready to fill.
  • Combine sugar, cornstarch and nutmeg in a heavy saucepan, stirring to blend cornstarch well.
  • Stir in orange rind, juice and butter.
  • Cook over medium heat, stirring constantly, until thickened and bubbly.
  • Stir in rhubarb.
  • Spoon rhubarb mixture into prepared pastry shell.
  • Roll remaining pastry to 1/4-inch thickness; cut into 1/2-inch strips.
  • Arrange strips, lattice fashioned, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425°F or 10 minutes.
  • Reduce heat to 350°F and bake an additional 30 minutes or until crust is brown.
  • ENJOY!